Aimee Fortney's Cava Cranberry Salad - WSMV Channel 4

Aimee Fortney's Cava Cranberry Salad

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Thanksgiving dinners tend to be a bit blah on colors when you consider the turkey, mashed potatoes and dressing. This cranberry salad adds a beautiful pop of color, PLUS, I have lightened it up tremendously from 2 cups of sugar to 3/4 cups sugar. Now you can enjoy this almost guilt free!

AIMEE FORTNEY'S CAVA CRANBERRY SALAD

  • 2 cups fresh cranberries (use the whole bag, actually)
  • 2 packages of red jello; raspberry, strawberry or cherry (I like raspberry with this)
  • 2 cups boiling water
  • 3/4 cup sugar
  • 1/2 cup cava (I used Freixenet Cordon Negro cava)
  • 2 oranges, peeled and cut into pieces
  • 2 apples cubed
  • 1 small can crushed pineapple, drained
  • 1 cup of pecans, chopped (optional)

Make jello with the sugar, following package directions. Pulse cranberries in the food processor. Dissolve jello in hot water, then add sugar. Mix all ingredients together and add cava. Stir well, then refrigerate and let it congeal.

For more about Aimee Fortney, visit www.nottheperfectcook.com.

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